About Joyce

Joyce Kong works for MangoPlate, a restaurant discovery app. Her personal blog, Knifing Forking Spooning (insunee.blogspot.com), contains restaurant reviews as well as recipes.

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Here are my most recent posts

MangoPlate – New Restaurant App in English
Apr30

MangoPlate – New Restaurant App in English

For the past 7 months, I’ve been trying out this thing called working.  By trying out, I mean that there’s been zero room for anything else in my life, and this includes this blog and my poor cat who now hates me and tried to piss on me the other night. My terribly mannered cat trying to filch a cube of chicken. So my current job stems from annoying experiences as an expat, namely eating.  Is anyone surprised?  I...

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Eunsome is Awesome: Eunsome Burger Cafe in Shin-Nonhyeon
Sep09

Eunsome is Awesome: Eunsome Burger Cafe in Shin-Nonhyeon

  It’s been a good EIGHT months of silence.  In that time, I’ve sent my sister off to Equatorial Guinea, welcomed her back, then said good-bye as she left me for greener pastures in San Francisco.  I’ve acquired a new cat – a Siamese I so aptly named Orca.  I’ve upgraded my computer to a plushy, new MacBook Air.  I’ve traveled to (and ate my way through) six different countries of which the...

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Korean Kitchen Hacking: The Turducken Roll
Dec05

Korean Kitchen Hacking: The Turducken Roll

Being Korean American, my family had a lot of learning to do in the American culture department. Peeled apple on a chopstick was my lollipop.  I once heard Oprah say that moms who lovingly cut the crust off their kids’ sandwiches – THAT was love.  I needed to know mom loved me so I got her on that right away. Christmas was an awkward time when we’d all sit around and stare at each other before slowly receding to our...

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Korean Kitchen Hacking: Pressing Cheese in a Sink Drainer
Nov27

Korean Kitchen Hacking: Pressing Cheese in a Sink Drainer

EDITOR’S NOTE: Joyce is our newest writer at ZenKimchi. You can also catch her and her kitchen hacking skills at the amazing blog Knifing Forking Spooning. Making cheese isn’t something I’ve ever been interested in. I’ve just been interested in eating it. It wasn’t until I came to Korea that my interest for cheese consumption collided with cheese production. After realizing I could make my own cottage...

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